Pasteurized milk public enemy #2? (after Vit. E?)

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So, unless its straight from the udder, you are "udderly" doomed?

And, according to a recent article in the ls of the New York Academy of Sciences, those iron-supplemented Ensures serve only to "ensure" a quicker trip to the grave. (If one is to believe in the severity of these processes.......)

If you can't tell, I am somewhat skeptical of how "deadly" this particular class of compounds really are in the "final tally". Oh well, I guess that makes me a sucker, right?

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Proteomics. 2005 Jul 22; [Epub ahead of print]

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Carbonylation of milk powder proteins as a consequence of processing conditions.Fenaille F, Parisod V, Tabet JC, Guy PA.Nestle Research Center, Nestec, Vers-Chez-Les-Blanc, Lausanne, Switzerland.During industrial treatments, milk proteins could be oxidatively modified, thus leading to the formation of modified/oxidised amino acid residues. The apparition of such modified residues may contribute to the formation of new immunologically reactive structures. Some of these adducts could, in an advanced stage, lead to cross-linked protein species whose proteolytic

susceptibility would be drastically decreased. Such protein species, that are resistant to digestion, could also constitute major food allergens. Therefore, these oxidative protein modifications tend to increase the natural allergenicity of milk proteins. For these reasons, monitoring milk protein oxidative modifications could be very useful regarding both product quality and allergenicity issues. In the present paper, we highlight, using different analytical approaches, the preferential carbonylation of beta-lactoglobulin (beta-Lg) during industrial treatments of milk. This result is particularly interesting since native beta-Lg represents one of the major milk allergens.PMID: 16038017 [PubMed - as supplied by publisher]

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L KENNISH, D DOBLER, N AHMED, and P J THORNALLEY

Protein Glycation and Oxidation in Cola and Pasteurized Milk Ann NY Acad Sci 2005 1043: 907. [Full Text]

Conclusions. Cola drinks appear to be a poor source of glycation adducts. Pasteurized milk is rich in glycation adducts. We expect, however, that with normal renalfunction, the consumption of pasteurized milk does minimal harm.

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Ann N Y Acad Sci. 2005 Jun;1043:308-18.

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Evaluation of the maillard reaction in infant formulas by means of front-face fluorescence.Birlouez-Aragon I, Locquet N, DE St Louvent E, Bouveresse DJ, Stahl P.INA P-G/INRA, UMR 214, Laboratoire de

Chimie Analytique, 16 rue Claude Bernard, 75231 Paris cedex 05, France. inesbirlouez@....Foods are complex mixtures of macro- and micronutrients, which interact, leading to oxidation, glycation, and hydrolysis upon heating (e.g., sterilization, cooking) and storage. Their nutritional quality and safety are consequently affected, justifying the need for accurate monitoring of the evolution of the food composition during processing and shelf life. Classical chromatographic analysis as well as newly proposed rapid methods based on fluorescence spectrometry analyses were applied on whey powder-based models and commercial samples (in powdered form and ultrahigh temperature [uHT] sterilized), some of which had been previously submitted to protein hydrolysis. These samples were incubated for 48 h at 60 degrees C to mimic accelerated storage. Fluorescence fingerprints addressing modifications in the product composition during processing were recorded and analyzed by

chemometric methods. Carboxymethyllysine (N(epsilon)-[carboxymethyl]lysine; CML) was measured using an ELISA method. Fluorescence, recorded in a front-face mode on intact samples, is very sensitive to pertinent physicochemical changes induced by heat treatment, formulation (the moisture level in powders, presence of vitamin C and iron), and storage. Similar trends were observed between powders' fluorescence and CML-for example, a strong effect of protein hydrolysis and increasing water content. Addition of vitamin C was associated with an antioxidant effect despite the presence of iron. Good calibration models were obtained for predicting CML from fluorescence spectra both in food models and in commercial samples, although more work is needed to obtain accurate and robust calibration models. Results show the potential of nondestructively applied fluorescence spectrometry for measuring CML in formulas, a rapid, simple, and cost-effective method to monitor formula

quality.PMID: 16037253 [PubMed - in process]

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